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Pistachio Chocolate Rolls

Sweet, nutty and full of chocolate, these Pistachio Chocolate Rolls are such a comfort treat to snuggle up with on a sudden cold day. They are not only delicious but also fill your house with a heavenly scent.
5 from 4 votes
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Course: Breakfast, Dessert
Prep Time: 30 minutes
Cook Time: 25 minutes
Resting Time: 1 hour 30 minutes
Total Time: 2 hours 25 minutes
Servings: 10 - 12 rolls

Ingredients

For The Rolls

  • 1 cup (240ml) whole milk
  • 2 1/4 teaspoons (7g/1 packet) active dry yeast
  • 1/4 cup (57g/1/2 stick) unsalted butter melted
  • 1 large egg room temperature
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon salt
  • 3 – 3 1/2 cups (450 grams) all-purpose flour

For The Filling

  • 1/2 cup (100g) light brown sugar packed
  • 2 tablespoons (15g) unsweetened cocoa powder
  • 4 tablespoons (57g/1/2 stick) unsalted butter softened to room temperature
  • 4 tablespoons pistachio butter softened to room temperature
  • 1 cup (175g) semi-sweet chocolate bars, chopped or use chocolate chips

For Chocolate Ganache Frosting

  • 8 ounce (1 cup/226g) semi-sweet chocolate bars chopped
  • 1 cup (240ml) heavy cream or whipping cream

Instructions

  • Make The Dough. In a small bowl, heat milk in a microwave until melted and lukewarm to the touch (about 110°F/45°C). Sprinkle the yeast over the lukewarm milk mixture and let it sit for 10 minutes until it starts to get foamy on top.
  • In a bowl of a standing mixer fitted with a dough hook, add the melted butter, egg, sugar and salt and mix. Add 3 cups of flour and salt then yeast mixture and mix on low speed. You can do this step by hand with a wooden spoon. Add remaining flour, 1 tablespoon at a time and stir on medium-low speed until the dough comes together and pulls away from the sides of the bowl. Dough should form into a nice ball and be slightly sticky. If it’s too sticky, add 1 tablespoon of flour one at a time until it reaches the consistency. Make sure that you use at around 4 cups at maximum. Increase to medium speed and keep kneading for 5-6 minutes or knead by hands on a floured surface for 8-10 minutes.
  • Transfer dough to a lightly greased bowl (use a few drops of oil or a non-stick spray) and lightly grease the top of the dough. Cover the dough with plastic wrap and let it rest in a warm place for about 1 hour or 1 1/2 hours until it doubles in size. Resting time depends on the humidity and temperature in where you live.
  • Make the filling. While dough is resting, prepare the filling. Combine softened butter and pistachio butter in a small bowl. In another bowl mix in sugar, cocoa powder and salt.
  • After dough has doubled in size, transfer dough to a floured surface and roll out into a 14 x 9 rectangle. Spread the butter mixture over the dough, the sugar chocolate mixture then a layer of chopped chocolate and press gently, leaving a small margin around the edges. Tightly roll the dough up to form a log, starting from the longer side and place seam side down. Then use a sharp knife or a dentist floss to cut the dough evenly into 10-12 rolls (around 1inch section) then place into a prepared pan (You can use a 9x9 inch square or round pan). Cover and let it rise again for about 30-45 minutes.
  • Preheat oven to 350ºF/180ºC. Remove cover and bake the rolls for 20-25 minutes until the tops are browned and a toothpick inserted into the rolls comes out clean. Allow them to cool for 10-15 minutes before adding glaze.
  • Make Chocolate Ganache. Place chopped chocolate in a medium sized bowl and set aside. In a small saucepan bring cream to a simmer and bubbles are just starting to form around the edges of the pan. Remove from the heat. Pour over chocolate, allow to sit for 3-5 minutes. With a whisker or a metal spoon, gently stir in the cream and chocolate together until a smooth, silky consistency.
  • Spoon frosting on top of the rolls when they are still warm, sprinkle some chopped pistachios (optional) and serve immediately.
  • The rolls can be kept fresh and soft in an airtight container in the refrigerator for up to 3 days. Reheat leftovers in the microwave for about 20 seconds before serving.

Notes

  • For yeast, you can use active dry or instant yeast in this recipe. The rise times are slightly longer if using active dry yeast.
  • For milk, whole milk is recommended but you can also use plant-based milk that works for you. 
  • When baking, keep an eye on the rolls. If the rolls brown too fast, cover them loosely with aluminum foil.
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